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Recipe for :

Chicken with Spinach and Feta
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here

"This recipe is very Greek and another great way to cook chicken"

Ingredients

3/4 bunch (about 500g/1lb) English Spinach
75g Feta Cheese, crumbled
4 single Chicken Breast Fillets
1 tablespoon olive oil
1/3 cup (80ml) cream
2 tablespoons chopped fresh Parsley

Sauce:
60g (2oz) butter
2 tablespoons plain flour
1 cup (250ml/8 fl.oz) chicken stock
1 cup (250ml/8 fl.oz) dry white wine

Method
  • Add washed spinach to pan, cook, stirring, until just wilted; drain well, cool. Combine spinach and cheese in bowl.
  • Cut pocket in side of chicken, fill with Spinach mixture; secure with toothpicks.
  • Heat oil in pan, add chicken, cook until browned.
  • Stir in sauce, simmer, covered, 25 minutes.
  • Stir in cream and parsley, stir until heated through.

Sauce:

  • Melt butter in pan, add flour, stir over heat until bubbling.
  • Remove from heat, gradually stir in stock and wine, stir over heat until sauce boils and thickens.

Serves 4

Martin James

If you would like to visit Martin's own website click here

 
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